crisi said:That was a Pillsbury bake off winner (or runner up) years ago. Add a little almond extract if you have it.
My Pillsbury bake-off recipe calls for a cake mix, instead of a brownie mix. This is my DH's favorite cake. I have tried making this with a brownie mix and the texture was very odd. Well, here's my recipe, along with a couple more:
Chocolate Cherry Fudge Brownies
1 pkg devil's food cake mix
21 oz can cherry pie filling
1 tsp. almond extract
2 eggs, beaten
Preheat oven to 350. Grease and flour a 9 x 13" pan. Combine ingredients in large bowl. Stir by hand until well mixed. Pour into prepared pan and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
For the frosting: While cake cools, in a small saucepan melt 1 C. sugar, 5 T. butter and 1/2 C milk; bring to a boil and boil rapindly for 1 minute. Remove from heat. Add 1/2 of a 12 oz. pkg of chocolate chips to the boiling mixture and stir until smooth. Pour hot frosting over cake and spread.
Cherry Rhubarb Freezer Jam
7 C. cut-up rhubarb
4 C sugar (note: I have used 3 C with success)
1 can cherry pie filling
2 3oz. pkgs cherry jello
Combine rhubarb and sugar; let stand for 4 hours or overnight. Boil for 10 minutes. Add cherry pie filling and boil for 1 more minute. Stir in jello until dissolved. Cool slightly. Process small batches in the blender, until smooth. Transfer to jars. Let cool to room temperature. Put lids on. Freeze.
You can use this basic recipe and mix up the pie filling and jello flavors. For example: blueberry pie filling and black raspberry jello, or peach pie filling and peach jello.
Cherry Macaroon Parfaits
1 small box instant vanilla pudding
3 C. cold milk
1 can cherry pie filling
1/4 tsp. almond extract
6 macaroon cookies, crumbled
Whipped cream
Prepare pudding with milk. Combine pie filling with almond extract. Alternate layers of pudding, cookies, and pie filling in 6'' parfait glasses (clear plastic cups work well too). Top with whipped cream.